8 Oz. Filet Mignon Recipe
Served with au gratin potatoes and creamed spinach, topped with red wine demi-glace.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filet Mignon
Red Wine Demi-Glace
Au Gratin Potatoes
Creamed Spinach
Finishing & Garnish
Method
Au Gratin Potatoes
- 1
- 2
Assemble
In a small saucepan, warm the heavy cream with minced garlic, salt, pepper, and thyme leaves over low heat until just simmering. Arrange a single layer of thinly sliced potatoes in the dish, pour a little of the warm cream over them and sprinkle a bit of gruyère. Repeat with remaining potato slices, cream, and cheese, finishing with gruyère and parmesan on top.
- 3
Creamed Spinach
- 4
Wilt spinach
Heat a large skillet over medium heat and add 1 tablespoon butter. Add minced shallot and garlic; sauté 30–45 seconds until fragrant but not browned. Add the fresh spinach in batches, tossing and wilting until all is collapsed, about 2–3 minutes.
- 5
Finish cream sauce
Lower heat to medium-low. Stir in heavy cream and cream cheese; simmer gently 1–2 minutes until slightly thickened. Season with nutmeg, salt, and pepper. If mixture is too wet, cook a little longer until desired consistency. Keep warm and cover until plating.
Red Wine Demi-Glace
- 6
Sauté aromatics
In a small saucepan over medium heat, melt 1 tablespoon butter. Add the minced shallot and cook 1–2 minutes until softened. Add the garlic and cook 30 seconds.
- 7
Deglaze and reduce
Add the red wine and increase heat to medium-high. Reduce by about two-thirds until slightly syrupy, about 6–8 minutes.
- 8
Add stock and reduce
Add beef stock, tomato paste, thyme sprig, and bay leaf. Simmer gently until sauce coats the back of a spoon and is reduced to roughly 3/4 cup, about 10–12 minutes.
- 9
Finish and strain
Remove thyme and bay leaf. Off heat, whisk in the cold diced butter one piece at a time to mount the sauce for gloss and body. Season with salt and pepper, then strain through a fine mesh sieve into a clean container to produce a smooth demi-glace. Keep warm.
Filet Mignon
- 10
Temper and season
Remove the filet from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.
- 11
- 12
Baste and finish
Reduce heat to medium. Add 1 tablespoon butter, thyme sprig, and crushed garlic to the pan. Tilt the pan and spoon the melted butter over the steak continuously (baste) for 1–2 minutes. For medium-rare, transfer the skillet to a 400°F (204°C) oven for 4–6 minutes (or continue on the stovetop and cook to an internal temperature of 125–130°F / 52–54°C). Remove steak and let rest on a cutting board loosely tented with foil for 5–7 minutes; residual carryover will bring it to about 130–135°F (54–57°C).
- 13